Short on time, but still want chicken pot pie? Don’t buy frozen when you can make this Shortcut Chicken Pot Pie!
Growing up my momma would buy those one person frozen chicken pot pies, and I wouldn’t go near them. It wasn’t until I was grown, married, with two kids that I would even touch a chicken pot pie.
Funny enough I was so picky about them, I didn’t even try one until a few years ago, and it had to be organic.
I picked up a Blake’s chicken pot pie for Kelsie after she was diagnosed with food allergies, and wanted a few quick meals for her. I tasted it out of curiosity, and it was delicious!
Even though I really enjoyed it, I would never purchase one that wasn’t Blake’s.
Do you actually know what’s in those other frozen chicken pot pies? Yea, me neither.
Years and years ago I actually made a chicken pot pie from premade pie dough and this tasty mixture right here.
However, I didn’t have premade pie dough one time, and I used crescent rolls instead. Shortcut Chicken Pot Pie was born! It’s simple, easy, organic, because of the choices that I made.
You don’t have to buy organic anything, however, if you haven’t had Pacific cream of chicken soup, you have no idea what you’re missing! As soon as Kelsie was diagnosed with food allergies, I had to make cream of chicken soup from scratch.
Y’all, this tastes like homemade! It may be because it has all the same ingredients that I used to make my own, but it’s stellar. It should be tried at least once.
I don’t think you’ll ever go back to whatever is in that other canned stuff.
When you see cream of anything soup listed in my ingredients list on the blog, I promise you it’s Pacific brand because the other stuff has all sorts of wonky ingredients in it.
The crescent roll dough I use is Annie’s. Have you had any of their products? Wow, so yummy!
Ok, I didn’t mean for this to turn into a major shout out to all of our favorite brands!
But I had to share with y’all why this Shortcut Chicken Pot Pie tastes so amazing. It really comes down to ingredient selection. It really does make all the difference.
This Shortcut Chicken Pot Pie is really simple…crescent roll dough on top and bottom. Chicken breasts seasoned with southern style poultry seasoning, frozen peas and carrots, and cream of chicken soup.
You could totally use a rotisserie chicken or even seasoned left over chicken. It’s really up to you, and what you’ve got or want to buy.
We just always have extra frozen chicken breasts in the freezer, so I just thaw a couple, cube them up, season, and cook them in the skillet while the bottom crescent dough is baking in the oven.
The bottom of this Shortcut Chicken Pot Pie soaks up the yumminess while baking and reminds me of dumplings.
It totally takes me back to my childhood and all the chicken dumplings I ate as a kid. If comfort food is your thing, then this recipe is for you. It’s the ultimate in winter food, yea, I know it’s October, not winter. Ha.
However, living in Florida if I wait for winter to come along to make dishes like this, I may be waiting forever. Plus I can’t cook all the body warming winter foods in a weeks time. < — yes I’m saying we only have winter for one week out of the year.
Haha. Maybe mother nature will fool me this year! Here’s hoping to that!
More comfort food favorites:
- 2 cans crescent rolls we like Annie's Homegrown
- 1 cup frozen peas and carrots, thawed
- 1 carton cream of chicken soup we like Pacific brand
- 3 boneless skinless chicken breasts, diced, seasoned with poultry seasoning, and cooked through you could also use a rotisserie chicken 2 cups
- 1 tablespoon milk
- 1/4 teaspoon pepper
- 1 teaspoon salt
- Preheat oven to 350 degrees. Grease an 11X8 inch baking dish. Open one can of crescent dough and roll out. Pinch together the perforations to create one sheet. Lay in the prepared dish and bake for 20 minutes until golden brown.
- While the bottom dough is baking, you can cook the chicken at this time. Once the chicken is cooked, of if using a rotisserie chicken, mix together the thawed peas and carrots, chicken, cream of chicken soup, milk, salt and pepper.
- Once the bottom dough is baked, remove from the oven and pour your filling in. Top with a can of crescent dough that has been pinched at the perforations to create one sheet, like you did the bottom. Bake for 20 to 25 minutes until it's golden brown on top. Serve hot.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 614 Total Fat: 27g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 176mg Sodium: 1431mg Carbohydrates: 44g Net Carbohydrates: 0g Fiber: 3g Sugar: 11g Sugar Alcohols: 0g Protein: 48g